Whats for Dinner: Baked Mac N Cheddar

Rachael Ray has a new series on her recipes which includes this one. Its a good for you, new you section for healthier recipes. This is the one I will be making tonight!

This Serves 4

1 large bunch broccoli, cut into bite-size florets and stalks peeled and cut into 1/2-inch cubes
1 pound whole wheat elbow pasta
2 1/2 tablespoons butter
1/2 cup finely chopped shallots (about 3)
3 tablespoons flour
3 1/2 cups low-fat milk
3 tablespoons cornstarch
12 ounces cheddar cheese, cut into small cubes
6 tablespoons grated parmesan cheese
Salt and pepper
1 clove garlic, smashed
3 tablespoons bread crumbs

Directions:

Fill a large pot with enough water to reach a depth of 2 inches and bring to a boil. Add the broccoli and cook for 1 minute; drain and rinse with cold water. Grease a 9-by-13-inch baking dish and add the broccoli in an even layer.

Fill the same pot with salted water and bring to a boil. Add the pasta and cook until al dente; drain.

Position a rack in the upper third of the oven and preheat to 400°. In the same pot, melt 2 tablespoons butter over medium heat. Add the shallots and cook, stirring, until softened, 3 to 4 minutes. Stir in the flour for 1 minute. Whisk in 1 cup milk until thickened, then whisk in 1 cup more. Whisk the cornstarch into the remaining 1 1/2 cups milk, then whisk the mixture into the pot. Simmer, whisking, until the sauce thickens, 2 to 3 minutes. Lower the heat and stir in the cheddar and 4 tablespoons parmesan. Season with salt and pepper, then stir in the pasta. Spoon the mixture over the broccoli.

In a small heatproof bowl, combine the garlic and remaining 1/2 tablespoon butter; microwave at high power until melted, about 20 seconds. Stir in the bread crumbs, the remaining 2 tablespoons parmesan and 1/4 teaspoon each salt and pepper. Discard the garlic, then sprinkle the bread crumb mixture on the pasta. Bake until golden, about 15 minutes. Let cool slightly before serving.

Ill let everyone know how it is tomorrow!

Chicken & Peppers!

Sorry for the image. I had to scan it in from the magazine. It was in November's All you magazine. It was really good. I always look for new spins on chicken dishes. This one is a keeper!

Prep: 10 mins

Cook: 16 mins

Makes 4 servings

Ingredients:

4 boneless skinless chicken breasts

Salt

1/2 c all purpose flour

3 tbsp veg. Oil

2 cloves of garlic

1 red pepper cut into strips

3/4 c. canned low sodium chicken broth

2 Tbsp Red Wine vinegar

1 1/2 tsp sugar

1 Tbsp unsalted butter or margerine

(2 tbsp chopped parsley)--we didnt include this as im allergic to it.

1) Place each chicken breast between 2 sheets of parchment paper and pound to an even 1/2-inch thickness. Sprinkle with salt. Coat chicken on both sides with flour; shake off excess.

2) Warm 2 Tbsp oil in a large skillet over medium-high heat. Cook chicken until golden on both sides and cooked through, 8 to 10 minutes. Transfer to a plate and cover.

3) Heat remaining oil in skillet. Sauté garlic until fragrant, 30 seconds. Add peppers and sauté for 1 minute. Add broth, vinegar, and sugar; bring to a boil, scraping up browned bits from pan. Reduce heat; simmer until slightly thickened, about 4 minutes. Remove pan from heat; stir in butter and parsley until butter melts. Pour sauce over chicken and serve.

Very yummy and easy! We will be trying this again when my mom comes to visit :)

Pasta with no cook tomato sauce

Another rachael ray fav! I cant believe i didnt find this sooner. This is perfect because it isn't that much work at all and only requires one pot on the stove!! Always a goodie. To make it healthier for Dh and I, we used Ronzoni Smart taste Rotini noodles. Once again i forgot to take a pic but it was very easy and yummy. We have plenty of leftovers!

This serves 4-

Ingredients:

4 garlic cloves crushed

2 TBSP EVOO

1lb pasta shells or whatever you would like

2 lbs diced tomatoes

Salt and pepper to taste

2 TBSP butter or margarine

2 tsp of lemon zest

1 c. fresh Basil sliced thinly

grated parmesean for serving

1. In a cup, combine the garlic and olive oil. In a large pot of boiling, salted water, cook the pasta until al dente, about 11 minutes. Drain, reserving 1/2 cup pasta cooking water.

2. Meanwhile, in a large bowl, crush the tomatoes with your hands; season with salt and pepper.

3. Remove the garlic from the olive oil and discard. Add the garlic oil, butter and lemon peel to the tomatoes. Add the pasta and toss, adding a splash of the reserved pasta cooking water to thin the sauce, if necessary. Add the basil and season with salt and pepper; toss. Serve with the parmesan.

Creamy Apple Chicken Chili

Another great one from Rachael Ray. Perfect for a cold day!!! We reduced the cheese in it and it was perfect! Heres a link to the recipe. Very yummy!!!!! You can also use skim milk and margarine instead of the butter which makes the recipe less in calories. We also cooked the chicken on the george foreman first and then made it in a large stockpot on the stove because we dont have a dutch oven. Its so good and makes plenty to freeze or for leftovers! Here is the recipe.

Apple Cheddar Turkey Burger

Yum-o!!!! Literally this was so good. I made this last night for dinner. Dh is actually begging to have it again because he loved it so much and i really expected him to just say it was okay. We cut the recipe in half to accomodate just the 2 of us but i will post the full recipe which serves 4 people. We also switched a few things around which i will post under the recipe. This is one of Rachael Ray's Recipes from her magazine. Enjoy it, we sure did!!!

Serves 4
Ingredients:
2 lb of ground turkey
4 scallions finely chopped
1/3 cup flat parsley chopped
1 TBSP grill seasoning
1 teaspoon poultry seasoning
2 TBSP extra virgin olive oil
1 granny smith apple cut into 12 slices
4 slices of cheddar cheese
2 TBSP of mustard
1/4 c. cranberry preserves
4 english muffins toasted
lettuce

Directions
1. In a bowl, combine the turkey, scallions, parsley, grill seasoning and poultry seasoning. Form into 4 patties, pressing your thumb into the center of each to prevent it from bulging.

2. In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the patties and cook for 6 minutes on each side for medium. Top each with 3 apple slices and cheese slices, tent the pan with foil and cook until the cheese melts, 1 to 2 minutes.

3. In a small bowl, mix together the cranberry sauce and mustard; slather on the muffin tops. Pile 2 lettuce leaves on each muffin bottom, top with the patties and set the muffin tops into place.


***Here are the changes we made other then cutting the recipe in half, we used shredded cheddar cheese instead of slices and we ended up placing only 2 apple slices on top since we couldnt fit the 3rd. Instead of making the cranberry/mustard sauce we actually used raspberry preserves because we already had them and my Dh doesnt like mustard at all. Instead of scallions we used a regular white onion chopped finely it was about 1/4 cup, we already had this instead of scallions. It came out wonderfully. Remember that 1/4 c. i put in was only half the size recipe of the above so thats only for 2. It made 2 really big burgers. I highly recommend it!**

Caramel Banana Cupcakes

These are from Rachael Ray. I wanted to try them before making them at the next holiday. Im not fond of the icing at all. Its too buttery for me. When I made it that was all i could taste. The cupcakes are good but I definately recommend purchasing the werthers soft chews that are recommended. I purchased caramel chews by kraft (aka cheaper) and they didnt melt that easily in the cupcakes. Just follow the instructions located in the link. Make sure you read all of the directions especially if your making the icing also. I just stuck to store bought after i tried the other icing. When it tells you 3/4 c of mashed bananas or whatever the measurement is it took me about 2 1/2 medium sized bananas. If you want it to taste more banana like just add more mashed. Its a very light banana taste. Heres the recipe: Caramel Banana Cupcakes

Cornish Game Hen

It taste just like chicken:) Our meat thermometer was so not working great but it wasnt bad, nick really enjoyed it and tore it up so to speak lol!

1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 Cornish game hens
2 tablespoons butter, melted, divided
1/4 cup apricot preserves
1 tablespoon honey
1 tablespoon grated onion
1/8 teaspoon ground nutmeg

Combine the salt and cayenne. Rub a third of the mixture inside hens. Brush 1 tablespoon butter over hens; sprinkle with remaining seasoning mixture. Place on a rack in a shallow baking pan. Bake, uncovered, at 350 degrees F for 30 minutes.
Meanwhile, in a saucepan, combine the preserves, honey, onion, nutmeg and remaining butter. Cook and stir until preserves are melted. Brush over hens. Bake 35-40 minutes longer or until golden brown and a meat thermometer reads 180 degrees F. Cover and let stand for 5-10 minutes before serving.

Fake Baked Ziti- YUM-O

I got this from Rachael Ray's cookbook!! So incredibly good, especially as leftovers too!

3 tablespoons extra-virgin olive oil

3 cloves garlic

finely chopped 1 (28-ounce) can whole peeled tomatoes

1 (14-ounce) can crushed tomatoes, (recommended: San Marzano)* If San Marzanos are not available, add a teaspoon sugar to your sauce

optional Coarse salt

A handful fresh basil leaves

1 pound ziti rigate

2 tablespoons butter

2 tablespoons all-purpose flour

Freshly ground black pepper

2 cups milk

1/2 cup shredded asiago cheese

1/2 cup shredded Parmigiano-Reggiano

1 cup mozzarella

**we used monterey jack & cheddar mix instead of asiago**

-Put Pasta Water on to boil

In a medium sauce pot over medium heat, saute garlic in extra-virgin olive oil. Chop whole tomatoes and add them to the pan. Add crushed tomatoes and salt and simmer 10 minutes, add basil and simmer over low heat 10 minutes more.

Add salt and pasta to boiling water and cook 6 minutes, leaving pasta a little chewy. While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt and pepper to flour. Add milk and bring sauce to a bubble. Reduce 5 minutes.
Drain pasta and transfer to a large casserole dish. Pour the tomato and basil sauce over the pasta and turn to coat the pasta. Pour the bechamel*white sauce* over the already coated pasta. Do not turn. Cover the top of the pasta with Asiago, Parmesan and mozzarella. Place the casserole under hot broiler and melt the 3 cheeses until brown and bubbly, 3 to 5 minutes.

Definately would have again so GOOD!

Apricot Chicken

Nick and I really thought this was good. If your in the mood for chinese you have to try this!


1 pound boneless, skinless chicken breasts, cut into large chunks
3 garlic cloves, minced
1 tablespoon olive oil
1/2 cup apricot preserves
1/4 cup barbecue sauce
1/4 cup water
2 tablespoons onion soup mix
Hot cooked rice


In a large skillet, cook chicken and garlic in oil until browned, about 6 minutes. Transfer to a greased 8-in. square baking dish.
In a bowl, combine the apricot preserves, barbecue sauce, water and onion soup mix. Pour over the chicken. Bake, uncovered, at 375 degrees F for 25-30 minutes or until chicken juices run clear. Serve with rice. Serves 4. We just cut it in half and it was just the perfect amount. We also used a chicken rice with it instead of white but you can do whatever you want!! Enjoy!